Innovative
and Emerging Technologies in the
Bio-marine Food Sector: Applications,
Regulations, and Prospects presents the
use of technologies and recent advances in
the emerging marine food industry. Written
by renowned scientists in the field, the
book focuses primarily on the principles
of application and the main technological
developments achieved in recent years. It
includes technological design, equipment
and applications of these technologies in
multiple processes. Extraction,
preservation, microbiology and processing
of food are extensively covered in the
wide context of marine food products,
including fish, crustaceans, seafood
processing waste, seaweed, microalgae and
other derived by-products.
This is an interdisciplinary resource
that highlights the potential of
technology for multiple purposes in
the marine food industry as these
technological approaches represent a
future alternative to develop more
efficient industrial processes.
Researchers and scientists in the
areas of food microbiology, food
chemistry, new product development,
food processing, food technology,
bio-process engineers in marine based
industries and scientists in marine
related areas will all find this a
novel resource.
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